It has all sorts of advice throughout the post that can help the reader better decide what type of knife they would like to buy.
They picked 5 knives out of the eleven that are great for everyone from students to professional chefs! You will have to read their post to find out which five!

Along with all the great research they did. They also provide a lot of beautiful pictures and help breakdown knives for those who might not be as familiar with knives.

For instance, I took this picture from their site and this is just one of many amazing pictures! It is a great simple breakdown of what the different points are from a knife. Sure, you might know the edge, but what about the bolster and tang?
They do more than just review the knives themselves.

They provide all the important metrics you might want to know like weight, style and whether the knife is dishwasher safe!
In addition, they also list out the tests they ran on each knife to find out which knives would be best! Now that is pretty cool!

They brought in a cooking instructor to get advice on what types of tests they should run each knife through.

Then they ran all the knives through those tests.
Here is the list of tests they ran their knives through:

Herbs: Can the knife cut mint leaves without bruising them?

Carrots: Can the knife slice carrots without splintering the slices?

Butternut Squash: Can the knife both slice into, and carefully peel, a butternut squash?

And not to make this sound like an infomercial...but this site is really a “But wait there is more!”
Kind of site.
The reviewers on Reviews.com really wanted to make sure they provided the best information possible.The post itself is laced with helpful hints and quotes from professional knife makers.

It really goes to show you that they wanted to give their readers as much helpful information to buy new knives as possible.

For instance here is a short but concise explanation between European and Japanese knives from Reviews.com:

Japanese vs European-style?Japanese-style knives are lighter, with thinner blades; European-style (or German-style) knives are heavier, with wider blades. Neither is necessarily better. It boils down to personal preference and the type of cooking you're likely to do. - Reviews.com